Total Time: 10 mins Prep Time: 5 mins Cook Time: 5 mins Serving: 1
Ingredients: 1/2 tablespoon butter 1 slice cooked bacon, crumbled 2 eggs 1 tablespoon light cream or 1 tablespoon milk 2 tablespoons blue cheese, crumbled salt and pepper, to taste
Directions: 1. Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon. 2. Allow to cook until firm enough to flip. Cook until the underside is firm.
3. Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled
Directions:
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Nutritional Facts
1-1/2 cups equals 576 calories, 39 g fat (13 g saturated fat), 88 mg cholesterol, 1,695 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein.
Prep: 15 mins Cook: 10 mins Serves: 4 Ingredients: 1 pint vegetable oil 2 lb fresh fish fillets (snapper or grouper) 1 tbsp fresh lime juice 4oz flour 1 tsp seasoned salt 1/4 tsp pepper 1 can beer
Directions: Fill a deep saucepan three-quarter full with oil. Heat to 375°F. Cut the fish fillets into serving-size pieces and brush with lime juice. Mix two thirds of the flour with the salt and pepper in a bowl. Add the beer gradually, beating until the batter is smooth. Put the remaining flour on a plate. Coat each piece of fish with flour, then dip it into the batter, coating well. Fry in the hot oil for 7-8 minutes, turning once. Drain on paper towel or brown paper.
Make sure to rinse and drain the beans, if you are using canned beans.
Ingredients: 1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans) 1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled) 1/2 cup chopped green onions or shallots 2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded) 3 fresh plum tomatoes, seeded and chopped 1 avocado, peeled, seeded, and cut into chunks 1/2 cup fresh chopped cilantro 1/4 cup fresh chopped basil 2 Tbsp lime juice (about the amount of juice from one lime) 1 Tbsp olive oil 1/2 to 1 teaspoon of sugar (to taste) Salt and pepper to taste
Directions: 1 In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. 2 Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
6 Quick & Delicious Veg-Out Smoothie recipes for you to try!
1. Pea Perfection Smoothies
Prep Time: 10 min Total Time: 10 min Servings: 2 Ingredients: 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen sweet peas 1 cup Cascadian Farm® frozen organic strawberries 1/2 cup pineapple juice 1 medium banana, cut up Directions: Step1 Cook peas as directed on bag. Rinse with cold water until cooled. Drain. Step2 In blender, place 1/3 cup of the cooked peas and remaining ingredients. (Cover and refrigerate remaining peas for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
2. Sweet Sensation Spinach Smoothies
Prep Time: 8 min Total Time: 8 min Servings: 2 Ingredients: 1 box (9 oz) Green Giant® frozen chopped spinach 1 medium banana, cut up 1 cup Cascadian Farm® frozen organic sliced peaches 1/2 cup lime sherbet 1/2 cup pineapple juice Directions: Step1 Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible. Step2 In blender, place 1/4 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
3. Broccoli Power Punch Smoothies
Prep Time: 8 min Total Time: 8 min Servings: 2 Ingredients: 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts 1 cup frozen mango chunks 1/2 cup Cascadian Farm® frozen organic strawberries 1 medium banana, cut up 1/2 cup pineapple juice Directions: Step1 Cook broccoli as directed on bag. Rinse with cold water until cooled. Drain. Step2 In blender, place 1/3 cup of the cooked broccoli and remaining ingredients. (Cover and refrigerate remaining broccoli for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
4. Lactose Free Peach-Mango Lassi
Prep Time: 10 min Total Time: 10 min Servings: 4 Ingredients: 1 cup ice 1 1/2 cups chopped mango 1 cup original-flavored soymilk 2 containers (6 oz each) Yoplait® Lactose Free peach yogurt Ground ginger Directions: Step1 In blender, place all ingredients except ginger. Cover; blend on medium speed about 2 minutes or until smooth. Step2 Pour into 4 glasses; top with ginger. Serve immediately.
5. Gluten Free Strawberry Kiwi Smoothie
Prep Time: 10 min Total Time: 10 min Servings: 2 Ingredients: 1 small apple, peeled, cut into chunks 1 kiwifruit, peeled, cut into chunks 4 medium fresh strawberries 1 container (6 oz) Yoplait® 99% Fat Free creamy strawberry yogurt 1/3 cup apple juice Directions: Step1 In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth. Step2 Pour into 2 glasses. Serve immediately.
6. Super Athlete Spinach Smoothies
Prep Time: 8 min Total Time: 8 min Servings: 2 Ingredients: 1 box (9 oz) Green Giant® frozen chopped spinach 1 container (6 oz) Yoplait® Greek Fat Free blueberry yogurt 1 avocado half, pitted and peeled 3/4 cup cranberry-blueberry juice 1/2 cup Cascadian Farm® frozen organic blueberries Directions: Step1 Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible. Step2 In blender, place 1/4 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover; blend on high speed about 30 seconds or until smooth. Step3 Pour into 2 glasses. Serve immediately.
Total Time: 10 mins Prep Time: 10 mins Servings: 5 cups
Ingredients: 1 cup chopped green beans (cooked) – I used the frozen beans and steamed them in the microwave 1 (15-oz) can of chickpeas 1 (15-oz) can of Red Kidney Beans 1 red bell pepper, finely chopped 1 cup of chopped romaine salad 1/3 cup packed fresh parsley, finely chopped 3 green onions, finely chopped Salt & pepper, to taste
You can either use fat free Italian Dressing or make your own dressing.
For your own dressing: 8 tbsp fresh lemon juice (about 1.5 lemons) 1.5 tbsp extra virgin olive oil, or more to taste 1 tbsp apple cider vinegar 1 tbsp pure maple syrup 1 tbsp Dijon mustard 1/4 tsp salt
Directions: 1. Drain and rinse the chickpeas and kidney beans and place them into a large bowl along with the green beans, pepper, parsley, and green onion. Mix. 2. In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed. 3. Pour on dressing over salad and mix well. Place in the fridge for 30 minutes to allow the flavours to develop. Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day. Store in the fridge for up to 3-4 days.
Ingredients: 1 1/4 c. butter (2 1/2 sticks) 3/4 c. firmly packed brown sugar 1/2 c. granulated sugar 1 egg 1 tsp. vanilla 1 1/2 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt, optional 1 tsp. cinnamon, optional 1/4 tsp. nutmeg, optional 3 c. quick or old fashioned oats 1 1/2 c. raisins
Directions: Heat oven to 375 degrees. Beat butter and sugars until fluffy. Beat in egg and vanilla. Add combine flour, baking soda, salt and spices; mix well. Stir in oats; stir in raisins. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8-9 minutes for chewy cookies, 10-11 minutes for crisp cookies. Cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered. Yield 4 1/2 dozen.
Ingredients: 1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds Salt 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices 1 large beefsteak tomato 1 medium red onion 10-12 fresh basil leaves About 1/4 cup olive oil 2 Tbsp red wine vinegar 2 Tbsp balsamic vinegar 6 small burger buns
Directions: 1. Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients. 2. Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing. 3. Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid. 4. Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted. 5. To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.
This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.
Ingredients: 4 12 oz. button mushroom (cremini, quartered) 4 12 oz. fresh mushrooms (shiitake, oyster, chanterelle) 1 12 lbs top sirloin steak (boneless beef, cut into 1 inch cubes) 2 tbsps olive oil salt 2 carrot (cut into 14 inch thick slices) 1 onions (cut lengthwise into thin wedges) 2 garlic cloves (sliced thin) 12 cup red wine (dry white or, beef or chicken broth) 16 oz. white beans (great northern, navy or cannellini, rinsed, drained) 14 12 oz. diced tomatoes (with garlic and onion undrained) chopped parsley (garnish)
Directions: 1. Put a large skillet over high heat and add all the mushrooms. Shaking the pan from time to time to prevent the mushrooms from sticking, dry sauté them until they being to release their water. Keep cooking until the mushrooms begin to brown. Remove to a bowl and set aside.
2. Add 2 tablespoons olive oil to the skillet and turn the heat down to medium-high. Brown the beef cubes in batches, turning to brown at least two sides of the meat. Remove from skillet, add to the bowl with the mushrooms and sprinkle salt over them.
3. Add the carrots and sauté 3-4 minutes. Add the onions and cook another 5 minutes, then add the garlic and cook another minute. Add wine, bring to a boil and return the cooked beef and mushrooms to the pan. Continue cooking 3 more minutes.
4. Stir in the beans and tomatoes. Cook 5 minutes more. Add salt to taste. Serve, garnished with chopped parsley.
6 servings: About 1 3/4 cups each Active Time: 30 minutes Total Time: 30 minute
Ingredients: 1 tablespoon canola oil 1 pound lean (90% or leaner) ground beef 1 1/2 teaspoons caraway seeds 1 teaspoon dried thyme 2 1/2 cups frozen bell pepper and onion mix, thawed, chopped 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced 6 cups reduced-sodium beef broth 1 15-ounce can crushed or diced tomatoes 1 1/2 tablespoons honey 1 tablespoon paprika, preferably Hungarian sweet 3 cups coarsely chopped Savoy, or green cabbage 1-2 tablespoons cider vinegar 1/4 teaspoon salt Freshly ground pepper to taste
Directions: Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Nutrition: Per serving: 250 calories; 10 g fat ( 3 g sat , 5 g mono ); 54 mg cholesterol; 20 g carbohydrates; 20 g protein; 4 g fiber; 705 mg sodium; 717 mg potassium. Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Iron & Potassium (20% dv). Carbohydrate Servings: 1 Exchanges: 2 1/2 vegetable, 2 lean meat, 1/2 fat
Ingredients: 1 pound ground lamb 1/2 cup cooked white rice 1 large egg, beaten 1/2 cup chopped cilantro Kosher salt Freshly ground black pepper 1/4 cup extra-virgin olive oil, plus more for grilling 4 hot green chiles, such as serranos or jalapeños, thinly sliced 2 mild green chiles, such as Anaheim or yellow wax chiles, seeded and coarsely chopped 2 scallions, coarsely chopped 1 garlic clove, smashed Warm naan, chopped tomatoes and feta, for serving
Directions: 1. Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil. 2. Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes. 3. Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.
MAKE AHEAD The green harissa can be refrigerated overnight.
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